Ralph Freeman

Each year I am hired as a traveling chef to come take over and run Passover for this Jewish retreat center as I am trained in procedures of Kosher cooking.

I have been subcontracted as a road chef by M Culinary Concepts to help prepare and execute the food service operations for the Barrett Jackson Car Auction and the WMPO Waste Management Phoenix Open. I am tasked with helping a culinary team prepare, deliver, and serve all of the food that is consumed at these events. The WMPO is known as the largest outdoor event in the world.

I am one of the traveling chefs on call to leave on a days notice to relocate to disaster stricken area to head the culinary team in feeding the electricians and various disaster workers in five hundred to fifteen hundred person mobile camps.

20+ years of overseeing and operating the catering of weddings and special events for my personal catering company. As my business is seasonal, I have filled in the late fall, winter, and early spring working various large events on the road as a traveling chef.

While operating my catering company I took advantage of the North Dakota oil Boom and served as the executive chef over four man camps charged with housing and feeding the elite of the oil company workers. The four camps together held 2000 to 2400 at any given time. I was charged to oversee the culinary operations of the four camps serving three meals per day, seven days per week. The work hitches were six weeks on and two weeks off.